Cook quinoa, drain, set aside and let cool. Cut zucchini into 1" strips, drizzle with oil and sauté or grill till tender. Let cool and dice, set aside. In the same pan or grill, cook the shrimp with a little oil, s/p. Set aside to cool and slice them in half. Cut cherry tomatoes in half. Chop the scallion and parsley. Zest and juice half a lemon. I prefer to zest the whole lemon because I love the fresh flavor. Drain and rinse cannellini beans. Dice the ricotta salata.
Once all the ingredients have cooled, stir to combine in a bowl and season with salt & pepper. I like to drizzle extra virgin olive oil on top for flavor. This recipe can be served room temperature or cold. It's also a great salad for outdoor parties in the summertime.
Tip: If you can't find ricotta salata, I think feta would work well in this salad.